- Joined Jul 11, 2019
I have some freshly ground venison thats cut with 20% pork fat. I'm interested in making andouille since it so versatile and I can use it for breakfasts or add to dinners, but my husband loves summer sausage because its easy to eat while he's on the go at work. I don't really want to make both so wondering if I could stuff some of the andouille mix in the fiberous casings, smoke it, and call it summer sausage. I'm not a fan of coarse ground sausages (which I think is more traditional for andouille, sorry) so everything is already ground through a smaller plate. Would that be weird to do andouille flavored venison summer sausage?